| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegtime4 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Light olive oil |
| 3 |
c |
Chopped leeks |
| 1 |
ts |
Minced garlic |
| 1 |
c |
Diced; peeled celery root |
| 2/3 |
c |
Diced carrots |
| 4 |
oz |
Fresh chanterelle mushrooms |
|
|
Cleaned and sliced |
| 4 |
oz |
Lobster mushrooms |
|
|
Cleaned and thinly sliced |
| 4 |
oz |
Oyster mushrooms |
|
|
Cleaned and thinly sliced |
| 2 |
ts |
Chopped fresh thyme |
| 1 |
ts |
Paprika |
| 1/3 |
ts |
Grated nutmeg |
| 1/3 |
c |
Sherry |
| 1 1/2 |
qt |
Vegetable stock |
| 2/3 |
c |
Cashews |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Light miso |
|
|
Salt and freshly ground black pepper |
|
|
Chopped fresh chives for garnish |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE
Absolutely sinful, this creamy bisque has a rich mushroom taste. We
garnish it with a few drops of sherry and some chopped chives.
In large saucepan, heat oil over medium heat. Add leeks, garlic,
celery root and carrots and cook, stirring often, until softened,
about 5 minutes. Add all mushrooms and cook, stirring often, 5
minutes. Add thyme, paprika and nutmeg. Add sherry and cook, until
almost evaporated. Stir in 4 cups of vegetable stock. Cover and
simmer 20 minutes.
In food processor or blender, combine cashews, lemon juice, miso and
remaining 2 cups of stock; process until smooth. (Texture should be
similar to heavy cream, add more stock if necessary.) Strain mixture
though fine-meshed sieve set over bowl. Whisk cashew cream into soup
until well blended. Let simmer 5 minutes to thicken soup. Season with
salt and pepper. Sprinkle with chopped chives if desired.
PER SERVING: 314 CAL.; 11G PROT.; 19G TOTAL FAT (3G SAT. FAT); 0
CHOL.; 1,794MG SOD.; 4G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 51
Converted by MM_Buster v2.0l.
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